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Salad

A salad well prepared is a charming compound, and, when taken with plenty of oil, very wholesome, attractive, and agreeable; badly prepared it is an abomination. A Spanish proverb says that four persons are needed to make a good salad: a spendthrift to throw in the oil, a miser to drop in the vinegar, a lawyer to administer the seasoning, and a madman to stir the whole together. Lettuce is generally supposed to form the foundation of a salad, but there are few fresh vegetables that may not be used: and on the Continent every known vegetable is, when plainly dressed, used cold for salads; and cold meat, fish, and game are served in the same way. Amongst the vegetables appropriate for salads may be named asparagus, artichokes, beetroot boiled, basil, celery, chives, cucumbers, chervil, cauliflowers, dandelion-leaves, endive, French beans, garlic, lettuces of all kinds, lentils, mustard and cress, mint, onions, parsley, potatoes, radishes, shallots, sorrel, tarragon, tomatoes, Windsor beans, and water-cress. Though a variety in salads is easily secured, great care is necessary in the preparation of the dish, and three or four rules must be closely observed if the salad is to be a success. First, the vegetables must be young, freshly-cut, in season, and in good condition. If possible, they should be gathered early in the morning, or late in the evening, and should be kept in a cool, damp place. Secondly, the vegetables should not be allowed to lie long in water. If withered, they may be put in for a short time to render them a little crisp, but if fresh, they should be simply rinsed through the water and dried immediately. Thirdly--and this point requires most careful attention--the vegetables must be rendered perfectly dry after washing. The best way of doing this is to drain the salad and shake it first in a colander, or salad-basket, and afterwards in a clean napkin held by the corners and shaken lightly till the salad is dry. Fourthly, cut the salad with a silver knife, or tear it into shreds; do not prepare it until a short time before it is wanted, and on no account mix the salad-dressing with it until the last moment. It is a very usual and excellent plan to pour the liquid into the bottom of the bowl, lay the shredded vegetables upon it, and mix the salad at table. A wooden fork and spoon are the best for this purpose. Salads may be garnished in various ways, and afford ample opportunity for the display of artistic taste. Boiled beetroot cut into slices stamped into fancy shapes or cut into trellis-work, sliced cucumber, olives, hard-boiled eggs cut into quarters or rings, radishes, nasturtium-leaves and flowers, etc., may all be used. When these are arranged tastefully the salad presents a very attractive appearance. Of course, the garniture must not entirely hide the salad.